We still try to get all our tomatoes, cucumbers and peppers direct from the finca in San Barcholo, a practice followed, we understand, by the powerful buyers of both Paiz and Pollo Campero.
The other evening we had the misfortune to show up just as the little van from the Casa Santo Domingo was taking off with all the available ripe tomatoes. But at Q1 per pound, compared to Q7 the regatonas were asking for in the market last Thursday, it mattered little if the ones we managed to pick up were a little verdes.
You might have noticed how a bunch of bananas will all go mottled together at roughly the same pace, but if you separate them the process is slowed. Well, a corollary of this process forms the basis of a handy chef's secret: loose bananas are a great way to fast-track the maturing process of almost all fruit, avocados included.